- 3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
- 1 tablespoon vegetable oil
- 2 small shallots, thinly sliced
- 3/4 cup dry white wine
- 3/4 cup reduced-sodium or sodium-free chicken broth
- 1/4 cup heavy cream
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon finely chopped chives or the green parts of scallions
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.
From Smitten Kitchen